10 Ingredients – 3 ways to eat!

During the spring, summer and into the fall, my husband and I walk the 2 miles up to the farmers market in downtown St. Paul. Coffee and “green” bags in hand; most of our walk is spent strolling down the walking path along the mighty Mississippi River. We pick up fresh, locally grown fruits and vegetables for the week. Whatever is in season, we buy and plan our weekly menu around those ingredients. They also have gorgeous bouquets of flowers for $6! When we shop, we scout out each vendor’s products for freshness, price, and quantity and look for the best deal.
For these particular recipe’s, we buy tomatoes, jalapeños, onions and cilantro. The best part, we usually get all of it for fewer than 10 bucks. We like to “spread the wealth” among the vendors and not buy everything at one place either. Not like $2 bucks at each vendor is much, but it makes me feel more helpful for some reason.

When we get home, I wash everything immediately and make a huge batch of the Pico de Gallo. We always eat some of it with chips but it can also be made into flat bread pizza or bruschetta topping. I usually have enough of the individual ingredients (onion, tomatoes, jalapeños, and cilantro) left to last the rest of the week for salads and other meals. Some days we are able to find fresh-baked flatbread from local bakeries that bring their products to the market. Depending on what you like and what’s available, you can pick up any kind of flat bread for this dish. You can go with whole wheat or whole grain to make these recipes healthier. When luck strikes just right, I have also run into some great cheese vendors who sell fresh mozzarella.

These recipes are quite versatile and tasty! They can be used as appetizers at a cocktail party or the Flat Bread Pizza can be used as the main course on a summer night with a fresh salad. Serve them up with Fresca margarita’s and you will be good to go!

What you need:

4-5 Tomatoes diced

2-3 Jalapeños diced & seeds removed (Depending on how much heat you liked)

1-2 Onions diced

½ cup Cilantro finely chopped

1 Lime

Extra Virgin Olive Oil (EVOO)

1 tablespoon Worcestershire

Flat Bread

Fresh Mozzarella sliced

Chips

Salt for seasoning (I know, this makes 11 ingredients)

What you do:

Pico de Gallo:

Combine diced tomatoes, jalapeños, onion & cilantro in bowl. Add juice from 1 lime, Worcestershire sauce and season with salt to taste. **If you like your Pico de Gallo spicy, leave in some of the Jalapeño seeds.

Choice 1: Eat with Chips!

Choice 2: Bruschetta

Heat oven to 375

Slice flatbread into small pieces about 2” x 4”. Place on cookie sheet and drizzle with EVOO, place in oven and toast for 10-15 minutes or until slightly crisp. Remove from oven and spoon Pico de Gallo on and top with a slice of Mozzarella cheese. Place back in oven and cook for another 10 minutes or until cheese is melted and topping is warm.

Serve while warm

Choice 3: Flat Bread Pizza

Heat oven to 375

Drizzle flat bread with EVOO. Spoon Pico de Gallo onto the flat bread and lay sliced Mozzarella cheese on top. Cook in oven for another 10-15 minutes or until cheese is melted and topping is warm.